A quick and comforting, light, lunch. Creamy tomato soup with the brightness of basil.
Quick Tomato Soup V GF 0
Featured products
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Italian Peeled Plum Tomatoes in rich tomato juice
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Chopped Garlic in white wine vinegar
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Acacia Honey clear & pure
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Sun-dried Tomato purée with onion & garlic
Ingredients
- 1 tablespoon cold-pressed rapeseed oil
- 1 large shallot, chopped
- 1 teaspoon Epicure Chopped Garlic
- 1 tablespoon Epicure Sun-dried Tomato Puree
- 1 tin Epicure Italian Peeled Plum Tomatoes
- 100ml vegetable stock
- ½ teaspoon Epicure Wild Blossom Honey
- ¼ teaspoon fine salt
- 30g soft cheese
- 5g fresh basil leaves
The recipe Quick Tomato Soup Kitchen Mode
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1
Heat oil in a medium saucepan set over medium heat. Add shallots along with a pinch of salt and cook for 3 minutes until softened and golden. Add garlic and cook a minute more just to take the edge off. Stir in tomato puree, cooking for 30 seconds. Tip in plum tomatoes, vegetable stock, honey, and salt. Bring to a simmer, breaking up the tomatoes with a wooden spoon as you go. Allow to simmer for 5 minutes to bring the flavours together.
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2
Remove from heat and stir in the soft cheese until melted. Pour into a blender along with the basil leaves. Cover, leaving a vent for the steam to escape, and blitz until smooth. Season to taste and reheat if necessary.
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3
Serve with crusty bread and a few extra sprigs of basil, if you like.